Description
This Street Corn Chicken Rice Bowl is a bold, flavor-packed meal inspired by Mexican street corn. Juicy grilled chicken, creamy elote-style corn, fluffy rice, and fresh toppings come together in a vibrant, satisfying bowl perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper, to taste
For the Street Corn Topping:
- 1½ cups corn kernels (fresh, frozen, or canned and drained)
- ¼ cup mayonnaise or sour cream
- 1 tbsp lime juice
- 1–2 tbsp Cotija cheese (or feta)
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced (optional)
- Optional: diced jalapeño or a dash of hot sauce
For Assembly:
- 2–3 cups cooked white or brown rice
- Extra Cotija, cilantro, and lime wedges for garnish
Instructions
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Season chicken with olive oil, chili powder, cumin, paprika, salt, and pepper.
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Grill or pan-sear chicken over medium heat until fully cooked (internal temp 165°F). Let rest, then slice.
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In a dry skillet or grill pan, char the corn for 4–5 minutes until lightly browned.
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In a bowl, mix corn with mayo or sour cream, lime juice, cheese, cilantro, and optional garlic or jalapeño.
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To assemble: Layer rice in bowls, top with sliced chicken and street corn mixture.
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Garnish with extra cheese, cilantro, lime wedges, and hot sauce if desired.
Notes
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Use shrimp, steak, or tofu instead of chicken for variety.
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Add avocado, black beans, or shredded lettuce for extra texture and nutrients.
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Serve over mixed greens for a low-carb, grain-free version.
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Toasting the corn adds smoky depth—even if it’s canned or frozen.
